Nihari Ghost Recipe By Khalida

About Nihari Ghost Recipe: Nihari Ghost is a popular South Asian meat stew that originated in the Indian subcontinent. The dish is typically made with slow-cooked meat (often beef or lamb), bone marrow, and a variety of aromatic spices. The name "nihari" is derived from the Arabic word "nihar," which means "daybreak," as the dish was traditionally eaten in the early morning hours by Muslim nawabs (nobles) after their morning prayers.The recipe for nihari ghost can vary depending on the region and the cook, but it generally involves slow-cooking the meat with spices such as cumin, coriander, cardamom, cloves, and cinnamon, as well as ginger, garlic, and chili peppers. The meat is typically cooked for several hours until it is tender and falling off the bone, and the bone marrow is often added towards the end of the cooking process to give the dish a rich and velvety texture.Nihari ghost is typically served with naan bread or roti, and is often garnished with fresh cilantro, sliced onions, and a squeeze of lime juice. It is a hearty and flavorful dish that is perfect for cold winter evenings or special occasions.

Ingredients In Nihari Ghost Recipe: Nihari Ghost is a slow-cooked South Asian meat stew made with beef or lamb shanks and bone marrow. The recipe typically involves a variety of aromatic spices such as cumin, coriander, cardamom, cloves, and cinnamon, as well as ginger, garlic, and chili peppers. Other common ingredients include onions, tomatoes, yogurt, and flour (for thickening). The dish is typically served with naan bread or roti, and garnished with fresh cilantro, sliced onions, and a squeeze of lime juice.

Ingredients Of Nihari Ghost:

• 2-3 lbs beef or lamb shanks, bone-in
• 1/4 cup vegetable oil
• 2 onions, sliced
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2-3 green chilies, sliced
• 2 tablespoons flour
• 2 tablespoons coriander powder
• 1 tablespoon cumin powder
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Salt to taste
• 6 cups water
• 1/2 cup yogurt
• 2-3 tablespoons lemon juice
• Chopped cilantro, sliced ginger, and green chilies for garnish
• Optional: bone marrow, sliced onions, and lime wedges for serving with the dish. 

How To Make Nihari Ghost:

1. In a large pot, heat the oil over medium-high heat. Add the sliced onions and cook until they turn translucent.

2. Add the ginger paste, garlic paste, and green chilies. Cook for a few minutes until the raw smell of ginger and garlic disappears.

3. Add the flour and stir well to combine. Cook for a minute or two until the flour turns slightly brown.

4. Add the coriander powder, cumin powder, red chili powder, turmeric powder, garam masala powder, and salt. Stir well to combine and cook for a minute or two until the spices are fragrant.

5. Add the meat and water to the pot. Stir well and bring to a boil.

6. Reduce the heat to low, cover the pot, and let it simmer for 3-4 hours until the meat is tender and falling off the bone.

7. If using bone marrow, add it to the pot during the last 30 minutes of cooking.

8. Once the meat is tender, add the yogurt and lemon juice. Stir well to combine.

9. Cook for another 5-10 minutes until the gravy thickens.

10. Garnish with chopped cilantro, sliced ginger, and green chilies.

11. Serve hot with naan bread or roti, and sliced onions and lime wedges on the side.

Enjoy your delicious Nihari Ghost!

Recipe Notes: 

Read About The Best Beef Recipes That You Can Try At Home.